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Red Velvet Beetroot Cakes

Prep Time:

15 Minutes

Cook Time:

40 minutes


12 Servings



About the Recipe

What I love most about these cupcakes, is that they have a serve of veggies, all the healthy fats, fibre & protein for hormone & blood sugar balancing AND if you choose to cook with chicken eggs, alongside the beets they are high in choline - essential for a baby's cognitive development & to prevent neural tube defects.


  • 2 large cooked beetroots (or cheat - buy one pack of cooked organic beetroot 250g)

  • 2 eggs (or sub for 2 chia eggs)

  • 1/2 teaspoon vanilla essence

  • 1 teaspoon cinnamon (optional)

  • Pinch of sea salt

  • 1 1/2 cup almond meal (or sub 1/2 cup with 1/2 cup vanilla protein powder)

  • 4 tablespoons raw cacao powder

  • 2 tablespoons coconut oil

  • 1/4 cup sweetner of choice (coconut sugar, rice malt, dates) - use less if using sweetened protein powder

  • 1 teaspoon baking powder

  • Icing: 1 cup coconut yoghurt, 1 scoop of vanilla protein, juice of 1/4 of a lemon.


Step 1

Preheat oven to 180ºC. Grease a 12 cup, silicon cup cake tray with coconut oil.

Step 2

Blend all ingredients (in a blender/stick blender) until it forms a smooth batter.

Step 3

Divide the mixture between the 12 greased cup cakes.

Step 4

Cook for 40 minutes. Allow to cool for one hour, then top with icing. Refridgerate (or freeze) to enjoy later.

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